JP2019535252A - Process for producing processed soy protein products - Google Patents

Abstract

The present invention relates to a method for producing a processed solid soy protein product derived from soy meal (SBM), wherein the protein product comprises 65-75% by weight of dry matter protein and the weight ratio of protein to potassium is at least about 50%. : 1, the dry matter content is at least about 90%, the product is substantially free of sodium and at least about 65% by weight of the indigestible oligosaccharide content of the SBM from which the protein is derived has been removed, the method comprising: 1) providing an initial mixture comprising soybean meal (SBM), milled or flaked or otherwise degraded, and water; 2) the dry matter in the initial mixture Leaching the initial mixture between 8 and 20% by weight at a temperature of 5 to 65 ° C. and a neutral pH of 0.15 to 6 hours; 3) dissolving the leached mixture in the liquid fraction and the first solid 4) First leach mixing Adjusting the pH of the liquid fraction from the compound to a value of 3.5 to 5.5 with an acid; 5) transporting the acidified liquid fraction through a separation means such as a decanter centrifuge or similar means, Separating the waste liquor and collecting a further solids fraction, 6) combining the solids fraction from the initial leach mixture with the solids fraction collected from the separation means, 7) together Drying the dried solids fraction to a dry matter content of at least about 90%, and 8) the total amount of water used in the method calculated from the initial SBM starting material is not more than about 10 times the amount of SBM. On the method. A processed solid soy protein product derived from soy meal (SBM), wherein the protein product comprises 65-75% by weight of dry matter protein, the weight ratio of protein to potassium is at least about 50: 1, and the dry matter content is It also relates to products that are at least about 90% substantially free of sodium and have at least about 65% by weight of the indigestible oligosaccharide content of the SBM from which the protein is derived, and to the use of such products.

Description

  The present invention relates to a process for producing a processed solid soy protein product having modified sugar and modified mineral properties compared to soybean meal and the product produced by the process.

  There is a need for bioproducts that can be used primarily as ingredients in animal feed or food. The basic components of the product are proteins, fats and carbohydrates. Suitable biomass for the product is oil-bearing crops such as grass and seeds, grains and beans. A particularly interesting legume is soybean, because of its high protein content, which can be up to 45% based on dry matter.

  Soybean [Glycine max (L.) Merrill belongs to leguminosae or legaceae (Fabaceae), legume (Faboidae)] is native to East Asia. Refer to http://www.fao.org/docrep/t0532e/t0532e02.htm. Soybean has been cultivated as a food crop for thousands of years in China and other countries in East and Southeast Asia and is still an important component of traditional general food in these regions. Soybeans are mainly craft crops and are grown for oil and protein. Although the oil content of seeds is relatively low (about 20% based on moisture-free conditions), soybeans are still a large single source of edible oil. For each ton of crude soybean oil, about 4.5 tonnes of soybean meal (SBM) having a protein content of about 44% is produced. For each ton of processed soybean, the commercial value of the resulting meal is usually superior to that of oil.

  The approximate average chemical composition of soybean measured on a moisture-free basis is 40% protein; 20% fat, mostly triglycerides, some phospholipids; forms of soluble oligosaccharides (sucrose, Raffinose, stachyose, verbose course) and 35% carbohydrates of insoluble fiber; and 5% ash with minerals, especially potassium, calcium and magnesium. However, the mineral composition of soybean is affected by the composition of the cultivated soil.

  The nutritional value as an essential amino acid composition of the protein measured by chemical score can be found at http://www.fao.org/docrep/t0532e/t0532e02.htm. Proteins can be characterized by solubility in various media. The solubility of soy protein in water is strongly influenced by pH. About 80% of the protein in raw seed can be extracted at neutral or alkaline pH. As the acidity increases, the solubility decreases rapidly and is minimized in the isoelectric point region of pH 4.2-4.6. This property has been used in prior art methods for the production of soy protein products.

  Some soy proteins such as trypsin inhibitors, allergens and lectins are known as anti-nutritive factors. They exert certain physiological effects. Trypsin inhibitors are believed to impair protein digestion by inactivating trypsin, adversely affecting the nutritional value of soybeans and causing chick growth disorders. β-conglycinin is a soybean allergen that induces intestinal inflammation and dysfunction.

  A common problem with soybeans is the high content of indigestible oligosaccharides that cause fullness when fermented in the intestine. The presence of oligosaccharides, particularly raffinose, stachyose and verbose course can be reduced enzymatically by immersion in water or by hydrolysis with α-galactosidase. One problem associated with this is that the cost of the final product is increased by the use of water in immersion or by enzyme treatments traditionally performed at relatively high water content of 80% or more.

  US 6,238,725 B1 discloses a process for the preparation of legumes in which oligosaccharides causing fullness are removed by immersion in water.

  WO 2013/171259 discloses a method for producing a solid soybean product in which at least 80% of the original resistant oligosaccharide is enzymatically removed by hydrolysis with α-galactosidase.

  AU 765679 B2 is a leaching method for producing protein materials rich in isoflavones, including precipitation of proteins at cold or cold temperatures so that large quantities of the desired isoflavones can be recovered in the protein material A method is disclosed.

  WO 03/079806 discloses a leaching method for preparing soy protein concentrates from defatted soy flakes with improved functional properties.

  When soybeans are processed into meals and oils, most of the mineral components including potassium and magnesium are associated with soybean meal (SBM) and little with oil. When soybeans are processed into feed for chickens, for example, the content of potassium, sodium and magnesium should be reduced as much as possible to increase the nutritional value of the feed and improve chicken health. When the content of potassium, sodium, and magnesium in the feed is reduced, the drinking water of the chicken is reduced, thus reducing the incidence of foot injury caused by stool with high moisture content. On the other hand, it is important to keep the content of other minerals, especially iron, zinc and calcium high, at least as high as soybean.

  US 2010/0068336 A1 optionally includes pH adjustment during hydration process, including particle size reduction of hydrated material and physical separation of “enriched oilseed meal” from reduced rape To a hydration method for processing soybean meal. This method appears to be a wet granule. The resulting product is characterized by a protein content of about 78-84% protein and the water content appears to be as low as about 3-4%, but no mineral properties are disclosed.

  U.S. Pat. No. 3,635,726 relates to a hydration method in which water with a pH close to 7 is added several times and then separated into a liquid phase and a solid protein phase to hydrate the soy material. The liquid phase is pH adjusted with acid to a pH of the isoelectric point (pH 4 to 4.8) and then centrifuged or decanted to recover the protein to the solid phase. Two or more fractions of soy isolate are collected and post-treated, such as dried. The resulting product is characterized by a protein content of about 73-85% protein, but no mention of mineral properties.

  None of the prior art methods focus on providing a solid protein product with modified and advantageous mineral properties combined with a significantly higher protein content at the same time as oligosaccharide content reduction. In particular, none of the methods focus on providing a product with an advantageous ratio of protein to potassium and a reduced potassium and magnesium content at a minimal cost.

US 6,238,725 B1 WO 2013/171259 AU 765679 B2 WO 03/079806 US 2010/0068336 A1 U.S. Pat.No. 3,635,726

http://www.fao.org/docrep/t0532e/t0532e02.htm Batal et al., Poultry Science Association (2010): `` Mineral composition of corn and soybean meal '' Carbohydrate analysis-A practical approach; IRL Press, Oxford. Ed. M.F. Chaplan & J.F. Kennedy, 1986, p. 2

  The object of the present invention is a processed solid soy protein product having a relatively high quality protein content compared to soybean meal (SBM) and at the same time modified sugar properties and modified mineral properties, in particular a low potassium content It is to provide a manufacturing method. Another objective is to save the amount of acid used to adjust the pH and process at low temperatures and possibly low moisture ratios, including water recycle, thereby reducing acid consumption compared to prior art methods, It is to provide an improved method for the production of such products that can be carried out at low cost by saving water consumption and heat application.

  Yet another object is to provide a processed solid soy protein product having a water retention capacity adapted to a specific purpose.

  These objects are achieved by the method and product of the present invention.

Therefore, in the first aspect, the present invention provides a method for producing a processed solid soy protein product derived from soybean meal (SBM), wherein the protein product comprises 65 to 75% by mass of protein of dry matter, The weight ratio to potassium is at least about 50: 1, the dry matter content is at least about 90%, the product is substantially free of sodium, and at least about 65% by weight of the indigestible oligosaccharide content of the SBM from which the protein is derived. The method has the following steps:
1) providing an initial mixture comprising milled, flaked or otherwise degraded soybean meal (SBM) and water;
2) leaching the first mixture under conditions of 0.15 to 6 hours at a temperature of 5 to 65 ° C. and a neutral pH between 8 and 20% by weight of dry matter in the first mixture;
3) separating the leaching mixture into a liquid fraction and a first solid fraction;
4) adjusting the pH of the liquid fraction from the first leaching mixture with an acid to a value of 3.5 to 5.5;
5) transporting the acidified liquid fraction through separation means such as a decanter centrifuge or similar means, thereby separating the effluent and collecting further solid fraction;
6) combining the solid fraction from the first leaching mixture with the solid fraction collected from the separation means;
7) drying the combined solid fractions until the dry matter content is at least about 90%,
8) The total amount of water used in the method calculated from the first SBM starting material is not more than about 10 times the amount of SBM.
Regarding the method.

  The present invention, in a second aspect, is a processed solid soy protein product obtained from soybean meal (SBM), wherein the protein product comprises 65-75% protein by weight of dry matter, and the mass ratio of protein to potassium Is at least about 50: 1, has a dry matter content of at least about 90%, the product is substantially free of sodium, and at least about 65% by weight of the indigestible oligosaccharide content of the SBM from which the protein is derived has been removed. About.

  In a third aspect, the invention is a processed solid soy protein product obtainable by the method of the invention, wherein the product comprises 65-75% protein by weight of dry matter, and the mass ratio of protein to potassium Is at least about 50: 1, has a dry matter content of at least about 90%, the product is substantially free of sodium, and at least about 65% by weight of the indigestible oligosaccharide content of the SBM from which the protein is derived has been removed. About.

  Surprisingly, it is possible to provide soy protein products by a rather simple leaching method in which process features are selected such that the production costs are significantly reduced. Thus, the leaching method can be carried out without heating and / or by using tap water or water at room temperature. Furthermore, since the pH of the liquid fraction obtained after leaching is adjusted with acid, the amount of acid required to adjust the pH is compared to that required when the pH is adjusted in the initial mixture. For example, you can save up to 50%. Moreover, the method is carried out with the use of only one leaching step and only one addition of water. Finally, the method can be adapted to recirculate water to achieve further water savings.

  It is further surprising that it is possible to provide soy protein products having at the same time a fairly high content of quality protein from which large amounts of resistant oligosaccharides have been removed, and advantageous mineral properties, particularly with respect to potassium. Thus, most of the potassium in the SBM from which the protein is derived is removed from the product, resulting in a product with a protein to potassium ratio of at least about 50: 1. The potassium content in SBM varies depending on the raw material and composition of the culture soil. Typical SBMs from various culture soils vary from 1.8 to 2.7%, see for example, Batal et al., Poultry Science Association (2010): “Mineral composition of corn and soybean meal”.

  The product also contains a beneficial high content of isoflavones.

  Another advantage is that the product obtained by the process contains only a small amount of water due to the low moisture content in the process, and therefore the drying of the product can be carried out at low cost due to the small amount of water to be removed. It can be done.

Definitions In the context of the present invention, the following terms are meant to include the following, unless otherwise defined in the description.

  The terms `` about '', `` around '', `` approximately '' or `` ~ '' are meant to indicate, for example, a measure of uncertainty commonly experienced in the art, for example , +/- 1, 2, 5 or even 10%.

  The term “comprising” should be construed as specifying the presence of a defined part, step, feature, composition, chemical or ingredient, but one or more additional parts, steps, features, Does not exclude the presence of compositions, chemicals or ingredients. Thus, for example, a composition comprising one compound may contain additional compounds and the like.

  The term indigestible should be interpreted as not digestible by humans and monogastric / ruminant animals.

  The term “at least about 65% by weight of the original resistant digestible oligosaccharide content of the soybean meal from which the protein is derived has been removed” specifies that the total resistant digestible oligosaccharide content has been reduced by at least 65% Including products that may reduce one oligosaccharide to a greater extent than another oligosaccharide, as specified by the total oligosaccharide content in the SBM from which the protein is derived. If the product is reduced by at least 65%, a product may be included in which one oligosaccharide may be reduced only slightly.

  The content of indigestible oligosaccharides in SBM varies depending on the SBM raw material and culture soil, and is typically 6-9%.

biomass:
Includes biological materials that are produced by photosynthesis and can be used for industrial production.

  In this context, biomass means plant material in the form of grass, cereals, seeds, nuts, beans and peas, and mixtures thereof.

  Furthermore, biomass containing beans is preferred due to its protein content and composition. They also contain carbohydrates including alpha-galactoside.

Soy products:
It means the plant material in the form of soy products and mixtures thereof. Soybean meal (SBM) may be from any soybean source, such as South or North America or Asia or Europe, and may be a genetically modified crop (GMO) or a non-GMO (non-GMO) .

  They also contain carbohydrates including α-galactoside. Overall, the major α-galactoside is stachyose.

Other decomposition methods:
It means cooking and / or maceration and / or decomposition by acid or alkali pressure cooking or sonication.

Oligosaccharides and polysaccharides:
Oligosaccharides are sugar oligomers that contain a small number of monomeric sugar components, also known as monosaccharides. Typical examples are trisaccharide raffinose (D-galactose-α1,6-D-glucose-α1, β2-D-fructose), tetrasaccharide stachyose (D-galactose-α1,6-D-galactose-α1,6 -D-glucose-α1, β2-D-fructose) and pentasaccharide Verbasose (D-galactose-α1,6-D-galactose-α1,6-D-galactose-α1,6-D-glucose-α1, β2-D-fructose).

  Polysaccharides are sugar polymers that contain a number of monomeric sugar components, also known as complex monosaccharides. When monosaccharides are of the same type, polysaccharides are called homopolysaccharides, but when more than one type exists, they are called heteropolysaccharides.

  Examples include storage polysaccharides such as starch and structural polysaccharides such as cellulose and arabinoxylan.

processed food:
Includes dairy products, processed meat products, confectionery, desserts, ice cream desserts, canned products, freeze-dried foods, dressings, soups, instant foods, breads, cakes and the like.

Processed feed products:
Includes ready-to-use feeds or feed ingredients for animals such as pigs, cows, poultry, fur animals, sheep, cats, dogs, fish and crustaceans.

Neutral pH:
It means a pH value of about 6.5 to about 7.5.

Process for producing a processed solid product according to the first aspect of the present invention:
Soy meal may be of any origin and may be GMO or non-GMO.

  The processed solid soy protein product produced by the method of the present invention is about 65-75% by weight of protein, e.g., 65.5%, 66%, 66.5%, 67%, 67.5%, 68%, 68.5% of protein. 69%, 69.5%, 70%, 71%, 72%, 73%, 74% or 75%.

  The ratio of protein to potassium in the product produced by the method of the present invention is at least about 50: 1, such as at least 55: 1, at least 60: 1, at least 65: 1, at least 70: 1, at least 72: 1, At least 75: 1, at least 80: 1, at least 85: 1, or even at least 90: 1.

  The percent dry matter in the product produced by the method of the present invention is at least about 90%, such as at least at least 92%, at least 94%, at least 95%, at least 96%, at least 97% or at least 98%.

  The product produced by the method of the present invention is substantially free of sodium, meaning less than about 0.2%, such as less than 0.01% or less than 0.005% or less than 0.001%.

  The original soybean digestible oligosaccharides whose content is removed in the products produced by the method of the present invention are mainly raffinose, stachyose and verbusose. At least 65% by weight, eg, at least 70%, 75%, 80%, 85%, 90 or 95% of the original resistant digestible oligosaccharide content of the soybean meal from which the protein was derived was removed. The content of resistant oligosaccharides in SBM varies depending on the SBM raw material and culture soil, typically 6-9%, at least 65% of which is removed in the processed solid soybean product of the present invention. It was. Therefore, the content of indigestible oligosaccharides in the product is typically 2-3% or less.

  The moisture content in the initial reaction mixture of the process for producing a processed solid soy protein product does not exceed about 92% by weight, which means that the dry matter content in the mixture is at least 8%. More particularly, between about 8 and 20%, for example between 8 and 15%, for example between 10 and 15%, for example between 10 and 12%.

  The reaction time is 0.15 to 6 hours at a temperature of 5 to 65 ° C. The temperature varies, for example, 7-60 ° C., 10-55 ° C., 15-50 ° C., 20-45 ° C. or 30-40 ° C., while the reaction time is, for example, 10 minutes to 6 hours, 20 minutes to 6 hours. 1 to 6 hours, 2 to 5 hours, 2 to 4 hours, 3 to 5 hours or 3 to 4 hours. The method can be performed at low temperatures by using tap water or water at room temperature, thus reducing production costs because no heat application is required. Leaching can be performed by stirring or similar means.

Further Embodiments of the Manufacturing Method of the Invention In any of the embodiments of the method of the invention, the initial mixture comprising SBM that has been milled, flaked, or otherwise degraded is further grass, Biological material from other biomass sources such as cereals, seeds, nuts, legumes or peas or mixtures thereof and / or up to, for example, 5%, 10%, 15%, 20% or 25% May be included in quantity.

  In any of the method embodiments, the leaching step may be performed under anaerobic and / or aerobic conditions.

  In any of the foregoing embodiments of the method, the leached mixture is separated into a liquid fraction and a semi-solid fraction by any separation means such as transfer through a cloth, sieve or screw press or decanter centrifuge. The

  In any embodiment of the method, the pH of the liquid fraction separated after leaching is about 3.5 to 5.5, such as about 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4, 4.5, The pH is adjusted to 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4 or 5.5. The pH can be adjusted with any organic or inorganic acid, such as formic acid, acetic acid, hydrochloric acid, sulfuric acid or phosphoric acid.

  In any of the foregoing embodiments of the method, the liquid fraction can be transported through means for further separation of solids such as decanter centrifugation, ultrafiltration and / or reverse osmosis, collecting water. Recycling to the first leaching mixture and / or further leaching mixture.

  Dehydration of the solid fraction or the combined solid fraction is carried out by pressing or similar means, if applicable. Drying to at least 90% dry matter is carried out by well-known means such as fluid bed dryers, ring dryers, KIX dehydrators or spin flash dryers.

  In any of the foregoing embodiments of the method, the leaching comprises one or more of a reaction mixture and additive injection means and a product discharge means, which may include rotational speed, temperature and pH control means. It may be implemented in any type of vessel with mixing / stirring and sufficient holding time, such as non-vertically interconnected paddle worm conveyor or continuous worm conveyor or continuous stirred tank reactor. A continuous worm conveyor is an optionally modified type of single-wing or multi-wing or cross-wing conveyor designed to transport the reaction mixture to be transported and agitated without compression and simultaneously lift the material. There may be.

  In any one of the above embodiments, the leaching step can be performed as a batch, a fed batch, a continuous method or a backflow method.

  In any of the foregoing embodiments of the method, the method may further comprise the step of dehydrating the combined solid fractions to a dry matter content of at least 30% prior to drying.

The processed solid product of the present invention in the second aspect of the present invention:
Soy meal may be of any origin and may be GMO or non-GMO.

  The processed solid soy protein product of the present invention is about 65-75% by weight of protein, e.g. 65.5%, 66%, 66.5%, 67%, 67.5%, 68%, 68.5%, 69%, 69.5% of protein. %, 70%, 71%, 72%, 73%, 74% or 75% included.

  The ratio of protein to potassium in the processed solid soy protein product of the present invention is at least about 50: 1, such as at least 55: 1, at least 60: 1, at least 65: 1, at least 70: 1, at least 72: 1. At least 75: 1, at least 80: 1, at least 85: 1, or even at least 90: 1.

  The percent dry matter in the processed solid soy protein product of the present invention is at least about 90%, such as at least 92%, at least 94%, at least 95%, at least 96%, at least 97% or at least 98%.

  The processed solid soy protein product of the present invention is substantially free of sodium, meaning less than about 0.2%, such as less than 0.01% or less than 0.005% or less than 0.001%.

  The original soybean resistant oligosaccharides whose content is removed in the processed solid soy protein product of the present invention are mainly raffinose, stachyose and verbusose. At least about 65% by weight, eg, at least 70%, 75%, 80%, 85%, 90 or 95%, of the original resistant digestible oligosaccharide content of the soybean meal from which the protein is derived has been removed. The content of resistant oligosaccharides in SBM varies depending on the SBM raw material and culture soil, typically 6-9%, at least 65% of which is removed in the processed solid soybean product of the present invention. It was. Therefore, the content of indigestible oligosaccharides in the product is typically 2-3% or less.

The processed solid product of the present invention in a third aspect:
In a third aspect, the invention relates to a processed solid soy protein product obtainable by the method according to the invention.

  Soy meal may be of any origin and may be GMO or non-GMO.

  The processed solid soy protein product of the present invention is about 65-75% by weight of protein, e.g. 65.5%, 66%, 66.5%, 67%, 67.5%, 68%, 68.5%, 69%, 69.5% of protein. %, 70%, 71%, 72%, 73%, 74% or 75% included.

  The ratio of protein to potassium in the processed solid soy protein product of the present invention is at least about 50: 1, such as at least 55: 1, at least 60: 1, at least 65: 1, at least 70: 1, at least 72: 1. At least 75: 1, at least 80: 1, at least 85: 1, or even at least 90: 1.

  The percent dry matter in the processed solid soy protein product of the present invention is at least about 90%, such as at least 92%, at least 94%, at least 95%, at least 96%, at least 97% or at least 98%.

  The processed solid soy protein product of the present invention is substantially free of sodium, meaning less than about 0.2%, such as less than 0.01% or less than 0.005% or less than 0.001%.

  The original soybean resistant oligosaccharides whose content is removed in the processed solid soy protein product of the present invention are mainly raffinose, stachyose and verbusose. At least about 65% by weight, eg, at least 70%, 75%, 80%, 85%, 90 or 95%, of the original resistant digestible oligosaccharide content of the soybean meal from which the protein is derived has been removed. The content of resistant oligosaccharides in SBM varies depending on the SBM raw material and culture soil, typically 6-9%, at least 65% of which is removed in the processed solid soybean product of the present invention. It was. Therefore, the content of indigestible oligosaccharides in the product is 2 to 3% or less.

Further embodiments of the product of the present invention in the second and third aspects:
In any of the embodiments of the processed solid soy protein product of the present invention, biological material from other biomass raw materials such as grass, cereals, seeds, nuts, beans or peas or mixtures thereof, For example, it may further comprise 5%, 10%, 15%, 20% or 25%.

  In any of the processed solid soy protein product embodiments of the present invention, at least about 35% by weight of the original potassium content in the SBM from which the protein is derived can be removed by the methods of the present invention. This typically results in a processed solid soy protein product containing no more than about 1.5% potassium measured on a dry matter basis.

  The amount of potassium in soybean meal (SBM) depends on the culture soil and may typically vary from 1.8 to 2.7%. In a further embodiment of the method, the solid soy product of the present invention comprises at least 40%, at least 45%, at least 50%, at least 55%, at least 58%, at least 60%, at least 60% by weight of the original potassium. 65% by weight, at least 70% by weight, at least 75% by weight or at least 80% by weight may be removed in the product. In such embodiments, or in alternative embodiments, the solid soy protein product typically contains 1.5% or less than 1.5% potassium, such as 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, Including 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, or 0.1% or less.

  In any of the above embodiments, the processed solid soy protein product further comprises processed biological material from other biomass sources such as grass, cereal, seeds, nuts, beans or peas or mixtures thereof. May be included in amounts up to, for example, 5%, 10%, 15%, 20%, 25%, 30% or 40%.

  The amount of magnesium in soybean meal (SBM) depends on the culture soil and may typically vary from 0.3 to 0.4%. In any of the above embodiments, at least about 30% of the original magnesium content of the SBM raw material may have been removed with the processed solid soy protein product, such as at least 35%, at least 40%, at least 45%, or At least 50% was removed. In such embodiments, or in alternative embodiments, the processed solid soy protein product measured relative to dry matter content is less than about 0.3% magnesium, such as less than 0.25%, such as less than 0.2%, such as less than 0.15. % Or less, or 0.1% or less.

  In either of the embodiments of the method of the invention or the product of the invention, the amount of calcium and copper is substantially unchanged compared to soybean meal, so the amount of calcium is therefore about 0.2-0.5%, for example About 0.3-0.4% and the amount of copper is about 10-25 mg / kg, for example about 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22 or 25 mg / kg , Both depend on the soybean soil. The amount of calcium and copper in soybean meal (SBM) depends on the culture soil and may typically vary between 13-25 mg / kg copper and 0.2-0.5% calcium.

  In any of the above embodiments of the inventive product, the amount of iron is at least about 10%, such as at least 15%, at least 20%, at least 25%, at least 30%, at least 35%, at least 40%, at least It may be increased by 45%, or even at least 50%. At the same time or alternatively, the amount may be at least about 100 mg / kg, for example about 100-200 mg / kg, for example 110, 120, 130, 140, 150, 160, 170, 180 or 190 mg / kg. Well, it depends on the culture soil of soybean. The amount of iron in soybean meal (SBM) depends on the culture soil and may typically vary from 80 to 300 mg / kg.

  In any of the foregoing embodiments of the product of the present invention, the solid soy protein product is at least about 20 mg / kg zinc on a dry matter basis, such as at least 30 mg / kg, at least 35 mg / kg, at least 40 mg / kg, at least 45 mg. / kg, containing at least 50 mg / kg or at least 60 mg / kg zinc.

  In any of the foregoing embodiments of the product of the present invention, the solid soy protein product is at least about 15 mg / kg, eg, at least 20 mg / kg, at least 25 mg / kg, at least 30 mg / kg, at least 35 mg of manganese on a dry matter basis. / kg, at least 40 mg / kg or at least 50 mg / kg.

  In any of the above embodiments of the product of the present invention, the solid soy protein product is about 0.1% isoflavone on a dry matter basis, such as at least 0.12%, at least 0.14%, at least 0.15%, at least 0.18%, at least 0.2%, At least 0.22%, at least 0.25%, at least 0.27% or at least 0.30%. Examples of isoflavones are daidzein, daidzin, genistein, genistin, glycitein and glycetine.

  In any of the above embodiments of the product of the present invention, the water retention capacity may be low or high depending on the intended final application. In one such embodiment, the capacity is low, for example, less than 5 ml / g or less than 4 ml / g or less than 3 ml / g or less than 2 ml / g or 1 ml / g.

  In a fourth aspect, the invention also provides the use of the processed solid soy product according to the invention as an ingredient used in processed foods or in feed products for animal consumption or as an ingredient in dietary supplements About.

  Finally, in a fifth aspect, the present invention relates to a food or feed product or dietary supplement containing 1 to 99% by weight of the processed solid soy protein product according to the present invention.

Materials and methods:
Soybean meal (SBM) is obtained from a variety of raw materials and includes non-GMO batches from Brazil (SBM395), GMO batches from Brazil (SBM466) and GMO batches from Paraguay (SBM478).

  The content of indigestible oligosaccharides in the water extract of the biomass / solid protein product can be analyzed by thin layer chromatography on TLC silica gel 60 plates (Merck). Various components were quantified by comparison with standards of known concentration. Soluble carbohydrates were determined by the “phenol-sulfuric acid assay” as described in Carbohydrate analysis -A practical approach; IRL Press, Oxford. Ed. M.F. Chaplan & J.F. Kennedy, 1986, p.

(Example 1)
Leaching at room temperature in a batch method, and then adjusting the SBM liquid fraction of “SBM395” to pH 4.5 100 g soybean meal suspended in water at room temperature to a total volume of 1000 ml, 10% dry matter suspension at neutral pH A liquid was made and the suspension was stirred at room temperature for 30 minutes.

  The leached mixture was transferred to a cloth and the liquid and solid fractions were collected separately. The solid fraction was retained for later mixing with the following solid fraction.

  By adjusting the pH of the liquid fraction to about 4.5 with sulfuric acid, a solid product containing protein precipitates.

  Fractions are centrifuged at 3000 xg for 10 minutes and the solid fraction containing the precipitated protein is collected and combined with the first solid fraction from the first separation, and the combined fractions flow Dry to about 95% dry matter content with a floor dryer.

  The product was analyzed for protein, minerals, trace elements and dry matter content. The results are shown in Table 1.

(Examples 2 and 3)
Leaching at room temperature in a batch process, followed by adjusting the SBM liquid fraction of “SBM466” or “SBM478” to pH 4.5 The method of Example 1 was repeated with other raw material soybean meal.

  The product was analyzed for protein, minerals, trace elements and dry matter content.

  The results are shown in Table 1.

  The results show that the product of the invention obtained after extraction at neutral pH and subsequent precipitation from the separated liquid fraction so obtained is modified with a protein content of 67-69% by weight of dry matter. It can be seen that it has inorganic characteristics. In particular, the potassium content is reduced to about half that in SBM. The mass ratio of protein to potassium is 62-93. Magnesium is reduced to about two-thirds of its original content, but calcium is not affected. The zinc and manganese contents are only slightly affected by leaching.

(Example 4)
Determination of oligosaccharide removal in each of the protein products obtained in Examples 1 to 3 where the protein is derived from SBM [SBM395, SBM466, SBM478] from three different raw materials.
A 10% moisture slurry of each of the products obtained from Examples 1, 2, and 3 and the reference untreated SBM was prepared. The slurry was left stirring at room temperature for 30 minutes. The liquid fraction of each slurry was collected by centrifuging at 3000 × g for 10 minutes and its oligosaccharide content was determined by TLC analysis. The results are shown in Table 2.

  These results indicate that oligosaccharide extraction is very effective.

(Comparative example)
Leaching of soy flakes and SBM by the method according to WO 03/079806; Determination of oligosaccharide removal 200 g of defatted soy flakes was spread on an aluminum tray and autoclaved at 110 ° C. for 15 minutes. The flakes were soaked in 800 mL of water (ie, a ratio of 1: 4 (w / v)) for 2 hours and drained through the tablecloth (without pressurization by gravity) until no further drainage occurred.

  The extraction was repeated by immersing the soaked wet flakes in an additional 600 mL of water (ie, a ratio of 1: 3 (w / v)) for 2 hours and draining through a table cloth until no further drainage occurred. The wet flakes were then dried at 90 ° C. in a fluid bed dryer.

  For comparison, the procedure was repeated for soybean meal M466.

  Untreated materials and dried products were analyzed for protein, dry matter, inorganic salts and oligosaccharides. The results are shown in Tables 3 to 4 (Tables 3 to 4).

  Protein analysis shows that the method illustrated in Example 4 of WO 03/079806 is not very effective in obtaining a product with a high protein content. A product containing only 58% is obtained, while the product that can be obtained by the method of the invention is 65-75% as illustrated by the example in Table 1 and about 67-70. % Protein content was obtained.

  The method of WO 03/079806 does not result in a satisfactory reduction in potassium content, the decrease is only 18% for defatted soybean flakes and 29% for SBM M466, the final amount being 1.7-2% of the dry matter content Met. As a result, the ratio of protein to potassium was 28: 1 to 34: 1.

  The analysis in Table 4 shows that the method illustrated in Example 4 of WO 03/079806 is not very effective at reducing the oligosaccharide content in the starting raw material. This method works slightly better with SBM than defatted soy flakes, but is not at all effective compared to the method of the present invention where at least 65% of the oligosaccharides are removed, and examples of the present invention represent up to 77%. Illustrated that it can be removed (Table 2).

  For completeness, the protein content in the effluent was also determined, and the results are shown in Table 5.

  Thus, it is clear that in defatted soy flakes and also in SBM, most of the protein is dissolved by the dipping method, resulting in a solid product with a low protein content.

Claims (26)

A method for producing a processed solid soy protein product derived from soybean meal (SBM), wherein the protein product comprises 65-75% protein by weight of dry matter, the mass ratio of protein to potassium being at least about 50: 1, The dry matter content is at least about 90%, the product is substantially free of sodium, and at least about 65% by weight of the indigestible oligosaccharide content of the SBM from which the protein is derived is removed, and the method comprises the following steps:
1) providing an initial mixture comprising milled, flaked or otherwise degraded soybean meal (SBM) and water;
2) leaching the initial mixture under conditions of 0.15 to 6 hours at a temperature of 5 to 65 ° C. and a neutral pH between 8 and 20% by weight of dry matter in the initial mixture;
3) separating the leach mixture into a liquid fraction and a first solid fraction;
4) adjusting the pH of the liquid fraction from the first leaching mixture with an acid to a value of 3.5 to 5.5;
5) transporting the acidified liquid fraction through separation means such as a decanter centrifuge or similar means, thereby separating the effluent and collecting further solid fraction;
6) combining the solid fraction from the first leaching mixture with the solid fraction collected from the separation means;
7) drying the combined solid fractions until the dry matter content is at least about 90%,
8) The total amount of water used in the method calculated from the first SBM starting material is about 10 times the amount of SBM,
Method.   Biology from other biomass sources such as grass, cereals, seeds, tree nuts, legumes or peas or mixtures thereof is also included in the initial mixture containing SBM that has been milled, flaked, or otherwise degraded 2. The method according to claim 1, comprising a functional substance.   The method according to claim 1 or 2, wherein the leaching in step (2) is performed under anaerobic and / or aerobic conditions.   One or more interconnected paddle worm conveyors or continuous worm conveyors or continuous stirred tank reactors with input means for SBM and water and discharge means for products, e.g., transporting and compressing the reaction mixture simultaneously 4. The leaching is carried out in an optionally modified type of single-wing or multi-wing or cross-wing conveyor designed to lift the material for transport and agitation without it. The method according to claim 1.   The leaching of step (2) is performed at a temperature of 5 to 50 ° C, such as 10 to 40 ° C, 20 ° C to 35 ° C, or 20 to 30 ° C. The method described.   The method according to any one of claims 1 to 5, wherein the leaching of step (4) is carried out at a pH of 3.5 to 5, for example 3.5 to 4.5 or 3.8 to 4.0.   A processed solid soy protein product derived from soybean meal (SBM), wherein the protein product contains 65-75% protein by weight of dry matter, the weight ratio of protein to potassium is at least about 50: 1, and the dry matter content is A product that is at least about 90% free of sodium and at least about 65% by weight of the resistant digestible oligosaccharide content of the SBM from which the protein is derived.   8. The processed solid soy protein product of claim 7, further comprising processed biological material from other biomass sources such as grass, cereal, seeds, nuts, beans or peas or mixtures thereof.   The processing according to claim 7 or 8, wherein the ratio of protein to potassium is at least about 55: 1, such as at least 60: 1, at least 70: 1, at least 75: 1, at least 80: 1 or at least 90: 1. Solid soy protein products.   Measured against the dry matter content, potassium is about 1.5% or less, for example, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 10. The processed solid soy protein product according to any one of claims 7 to 9, comprising 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, or 0.1% or less.   The magnesium of about 0.3% or less, for example, 0.25% or less, such as 0.2% or less, 0.15% or less, or 0.1% or less, as measured against dry matter content. Processed solid soy protein products.   The content of indigestible oligosaccharides measured relative to the dry matter content is 3.0% or less, for example 2.5% or less, for example 2.0% or less, 1.5% or less, or 1.0% or less, Processed solid soy protein product according to claim 1. At least about 35% by weight of the original potassium content of the SBM from which the protein is derived is removed, and / or at least about 30% by weight of the original magnesium content of the SBM from which the protein is derived, and / or calcium and copper The amount is not substantially changed compared to the amount in the SBM from which the protein is derived,
Processed solid soy protein product according to any one of claims 7 to 12. Measured against dry matter content,
Zinc at least about 20 mg / kg (ppm) and / or manganese at least about 15 mg / kg (ppm)
14. A processed solid soy protein product according to any one of claims 7 to 13 comprising.   Measured against dry matter content, isoflavones are at least 0.1%, such as at least 0.12%, at least 0.14%, at least 0.15%, at least 0.18%, at least 0.2%, at least 0.22%, at least 0.25%, at least 0.27%, or 15. A processed solid soy protein product according to any one of claims 7 to 14 comprising at least 0.30%.   The amount of iron is increased by at least about 5% by weight compared to the content of SBM from which the protein is derived and / or measured relative to the dry matter content, the product comprises at least about 110 mg / kg of iron. Item 16. The processed solid soy protein product according to any one of Items 7 to 15.   A processed solid soy protein product derived from soybean meal (SBM) obtained by the method according to any one of claims 1 to 6, wherein the protein product comprises 65 to 75% protein by weight of dry matter. The protein to potassium mass ratio is at least about 50: 1, the dry matter content is at least about 90%, the product is substantially free of sodium, and at least about the resistant digestible sugar content of the SBM from which the protein product is derived. Solid soy protein product with 65% by weight removed.   The processing of claim 7 or 8, wherein the ratio of protein to potassium is at least about 55: 1, such as at least 60: 1, at least 70: 1, at least 75: 1, at least 80: 1 or at least 90: 1. Solid soy protein products.   Measured against the dry matter content, potassium is about 1.5% or less, for example, 1.4% or less, 1.3% or less, 1.2% or less, 1.1% or less, 1.0% or less, 0.9% or less, 0.8% or less, 0.7% or less, 18. The processed solid soy protein product of claim 17, comprising 0.6% or less, 0.5% or less, 0.4% or less, 0.3% or less, 0.2% or less, or 0.1% or less.   20.Measured with respect to dry matter content, magnesium is not greater than about 0.3%, such as not greater than 0.25%, such as not greater than 0.2%, not greater than 0.15%, or not greater than 0.1%. Processed solid soy protein products.   The content of indigestible oligosaccharides measured relative to the dry matter content is 3.0% or less, for example 2.5% or less, for example 2.0% or less, 1.5% or less, or 1.0% or less, Processed solid soy protein product according to claim 1.   At least about 0.1%, as measured relative to dry matter content, isoflavones, such as at least 0.12%, at least 0.14%, at least 0.15%, at least 0.18%, at least 0.2%, at least 0.22%, at least 0.25%, at least 0.27%, 22. The processed solid soy protein product according to any one of claims 17 to 21, comprising at least 0.30%.   The amount of iron is increased by at least about 5% compared to the content of SBM from which the protein is derived and / or the product measured for dry matter content comprises at least about 110 mg / kg of iron. A processed solid soy protein product according to any one of 1 to 22.   The processing according to any one of claims 7 to 23, wherein the water retention capacity is less than 10 mL / g, less than 5 mL / g, less than 4 mL / g, less than 3 mL / g, less than 2 mL / g or less than 1 mL / g. Solid soy protein products.   25. Processed solid soy protein according to any one of claims 7 to 24, as an ingredient used in processed food or as a feed product for animal consumption, or as a component in a dietary supplement Product use.   25. A feed or food or dietary supplement containing 1 to 99% by weight of the processed solid soy protein product according to any one of claims 7 to 24.